Smores Cupcakes

                       
        Graham cracker crust
1 1/2 c graham cracker crumbs
1/4 c. sugar
5 1/2 tbsp. unsalted butter
  In a small bowl, combine the graham cracker crumbs, sugar and melted butter.
  Mix well with a fork, Drop about 1 tbsp. of mixture in the bottom of cupcake liner,
  and press down to line the bottom. Bake at 350 degrees for 5 min, then remove
  from oven.
      Cake
1 box chocolate fudge cake mix (oil, egg and water as directed on box)
1 sm pkg chocolate fudge pudding mix
1 c. sour cream
   Make cake as directed on box, adding dry pudding and sour cream. Fill cupcake
   liners 2/3 full and bake at 350 degrees for 15-18 min, or until toothpick comes out clean.
   Cool cupcakes completely.

       Meringue Frosting
8 large egg whites
2 c. sugar
1/2 tsp. cream of tarter
2 tsp. vanilla
   Bring a few inches of water to a boil in a saucepan that will hold a glass bowl above the
   water. Whisk ingredients together in bowl and set the bowl above the boiling water and
  continue whisking until mixture is hot to touch and sugar is dissolved 3-4 minutes. Transfer
   mixture to a standing mixer fitted with the whisk attatchment and beat at medium high speed
   for 5 minutes, until it holds stiff peaks. Pipe onto cupcakes using 1mm tip, then brown with
    kitchen torch. Top with mini chocolate bar and graham cracker piece.